31 August 2015

My new found love for Amaranth, the leafy version, has me experimenting with it in almost every dish!! One of them - one of the yummiest street foods - PAV BHAJI !!! This one's also my entry for the third #FoodieMonday #BlogHop

2. Heat oil in a pan, add cumin seeds and let crackle. Add the ginger-garlic paste and let fry for about a minute. (A tip here : cover the pan as soon as you add the ginger-garlic paste and have stirred it for a bit, this prevents it from spluttering all over the cook top!!)3. Now add the onion paste or chopped onions (I like them ground!) and fry till golden brown or in case of the paste, till oil starts to separate. At this point, tip in the tomato puree, stir and let cook for about 7-8 minutes on medium flame or till it leaves the raw aroma.4. Add the chili powder, salt and pav bhaji masala. Stir well and check for taste. Add tomato ketchup if you like it tangy else it's optional.5. Now add the mashed vegetables and fold into the gravy. Add little water if required. Note : The bhaji tends to thicken gradually even after it stops cooking. You might need to dilute it further before serving anyway, so do not add too much water now.6. Garnish with fresh chopped coriander leaves. Roast the pav buns on a tawa with a generous (or near-generous) helping of butter :) Serve with bhaji with lemon wedges and freshly chopped onions on the side.